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Garlic & olives pasta

Baby spinach salad


Total: 20 min


10 min


10 min


1 serving
  • 120 g Pasta
  • 4 tablespoon stoned olive de Nice
  • 160 g Baby spinach
  • 2 garlic clove
  • 2 teaspoon Rosemary
  • 2 teaspoon lemon zest
  • 4 tablespoon Breadcrumbs
  • 37.5 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and chop the garlic.
  • Wash the lemon, zest half of it and chop it finely.
  • Prepare the salad: wash and dry the baby spinach.
  • Put in a salad bowl and mix with 1 tablespoon of olive oil. Add salt and pepper.
  • Cook the pasta al dente in a large volume of boiling water, following the indications on the package. Drain.
  • In the meantime, heat a little olive oil in a frying pan over high heat.
  • Add the breadcrumbs and fry for 2-3 minutes, while stirring until golden. Set aside.
  • Clean the frying pan and heat another ½ tablespoon of olive oil.
  • Stir-fry the garlic for 1 minute, and then add the rosemary, lemon zest, olives and pepper.
  • Cook for 2 or 3 minutes. Add the pasta and mix well.
  • Put everything on a plate and sprinkle with breadcrumbs.
  • Serve the pasta with garlic and olives along with baby spinach salad.

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